Pan-fried salmon with black pepper and lemon


Pan-fried salmon with black pepper and lemon

Salmon is my food "contradiction complex"! Its delicious name is well-known, but when I think of eating it raw, I shake my head wildly: "Damn!" But who can blame it for its nutritional buff? I decisively invite salmon into the kitchen, heat up the pan and oil, and watch them happily "dance" in the pan, sizzling and emitting fragrance. Others eat it raw for its freshness, but I eat it fried for its solidity. The main idea is "health preservation also needs a sense of ritual", and pan-fried salmon is my happy life dish!

Ingredients

Steps

  1. Use kitchen paper to dry the surface of salmon pieces, sprinkle with salt and black pepper, drizzle with a little lemon juice (or cooking wine), and let the shredded ginger stand for 10-15 minutes to remove the fishy smell and absorb the flavor.
    Use kitchen paper to dry the surface of salmon pieces, sprinkle with salt and black pepper, drizzle with a little lemon juice (or cooking wine), and let the shredded ginger stand for 10-15 minutes to remove the fishy smell and absorb the flavor.
  2. Press lightly on the surface of the food with paper towels to absorb excess moisture.
    Press lightly on the surface of the food with paper towels to absorb excess moisture.
  3. Sprinkle a thin layer of cornstarch evenly to cover the surface of the ingredients.
    Sprinkle a thin layer of cornstarch evenly to cover the surface of the ingredients.
  4. Heat a frying pan, add a proper amount of olive oil (or butter), add garlic slices and fry until fragrant, remove the garlic and add the salmon.
    Heat a frying pan, add a proper amount of olive oil (or butter), add garlic slices and fry until fragrant, remove the garlic and add the salmon. Heat a frying pan, add a proper amount of olive oil (or butter), add garlic slices and fry until fragrant, remove the garlic and add the salmon.
  5. Place the salmon pieces in a pan and fry over medium-low heat for 3-4 minutes until golden brown. Turn over and continue frying for 2-3 minutes until the edges of the fish are cooked and the center is light pink (adjust the frying time according to personal preference, fry for 1 minute longer if you like it fully cooked).
    Place the salmon pieces in a pan and fry over medium-low heat for 3-4 minutes until golden brown. Turn over and continue frying for 2-3 minutes until the edges of the fish are cooked and the center is light pink (adjust the frying time according to personal preference, fry for 1 minute longer if you like it fully cooked). Place the salmon pieces in a pan and fry over medium-low heat for 3-4 minutes until golden brown. Turn over and continue frying for 2-3 minutes until the edges of the fish are cooked and the center is light pink (adjust the frying time according to personal preference, fry for 1 minute longer if you like it fully cooked).
  6. After frying, you can add a little lemon juice. If you want the salmon to be "fresh and clean", choose garlic salt. If you want it to be "spicy and spicy", choose pepper salt. Anyway, it will be delicious even if you close your eyes after frying. It is recommended to turn the cards in turn, after all, only children make choices!
    After frying, you can add a little lemon juice. If you want the salmon to be
Languages
Gebratener Lachs mit schwarzem Pfeffer und Zitrone - Deutsch (German) version
Pan-fried salmon with black pepper and lemon - English version
Salmón a la sartén con pimienta negra y limón - Española (Spanish) version
Saumon poêlé au poivre noir et au citron - Français (French) version
Salmon goreng dengan lada hitam dan lemon - Bahasa Indonesia (Indonesian) version
Salmone in padella con pepe nero e limone - Italiana (Italian) version
黒胡椒とレモンで炒めたサーモン - 日本語 (Japanese) version
검은 후추와 레몬을 곁들인 팬에 구운 연어 - 한국인 (Korean) version
ปลาแซลมอนผัดพริกไทยดำและมะนาว - แบบไทย (Thai) version
黑椒韻韻韻香煎三文魚 - 香港繁體中文 (Traditional Chinese - Hong Kong) version